Jump to content

kannne

Advanced Members
 View Profile  See their activity

  • Posts

    69

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by kannne

  1. kannne
    I would never bake with wheat flour.. One time I made my gluten-free tortilla in one end of the room and they made with gluten on the other side. I got sick.. I have not alowed wheat flour to come into my house because I am so sensitiv.
  2. kannne
    Well... I'm on SCD and I can only eat a few vegetable.. I can eat: Broccoli Cauliflower Sugar snaps Carrots Green peas Green beans This vegetable needs to be boiled for 45 minutes I can also eat: Butternut squash Kabocha squash This need to be baked 1,5 hour at 400F or boiled for 1 hour. I can eat lean meat, catfish...
  3. kannne
    I have had celiac for 10 years and for 2 years ago I got a huge antibiotic dose and I got very bad and I know have dysbioses, leaky gut ++ I have been on strict SCD for 10 months and have shown great improvement. Specially after starting with digestive enzymes in December. I am now able to eat 10 soft vegetables, meat and some type off sea food without getting...
  4. kannne
    But she don't have any other symptoms like stomach pain ++ The gastroscopy did not show a clear celiac gut. It was like it was celiac some places and some places not.
  5. kannne
    What can cause elevated TTG besides celiac?
  6. kannne
    1. It is big difference between different types of flours and flours blends. Maybe one recipe work with orgran flour blend, but it may not work as good with bobs red mill.. 2. I use fresh yeast (cake yeast) 3. Let the dough rise on a warm place. I use the oven. 4. The dough only rise 1 time. When I have knead the dough together I put it in the bread...
  7. kannne
  8. kannne
    Thats my own. I want to start a bakery one day
  9. kannne
    What is the tempertur on the liquid you add?
  10. kannne
    I have figured out that the yeast is very sensitive to the liquid temperatur. I heat the water until it reaches 38, not more or less. And I let it rise in the oven at 30C.
  11. kannne
    Where do you buy lecithin and how much do you use?
  12. kannne
    I wish I was.. But I'm only 19 with no education
  13. kannne
    Normal bread: With cocoa and millet: I think it looks good. I hope I one day can eat them! I have made maybe 200 bread of this type but I have never tasted them because I need to do SCD
  14. kannne
    It rise about double before I put it in the oven. If its allowed to rise for 50 minutes it continues to rise about 1/3 inside the oven. Sometimes it gets holes inside but usually it only gets very light and "fluffy". When it has been rising for about 50 minutes it looks like this: Before rising: After 40 minutes rising: ...
  15. kannne
    I have told them I have decided not to change my "original" recipe but I have created a new recipe using cocoa and millet. They really like it. I will take some pictures tomorrow. I need to make 12 bread
  16. kannne
    I have tried several things the last weeks. I have tried adding teff flour but then the bread did not look good.
  17. kannne
    White rice flour, maize starch, husk, lupin flour, pofiber, xanthangum, maize flour ++
  18. kannne
    If my bread is set to rise for longer then 40 minutes it rise 3 times the "starting" height.
  19. kannne
    Maybe I will try next time.. What does it do with the bread? I have never tried it before. How much would you add if you use 2 lbs flour?
  20. kannne
    I found several wheat flour recipes that calls for the whole grains (barley and whole wheat) to be soaked in warm water for some hours. So the bread did not fall so easy apart and became softer. Anyone tried that with gluten-free bread+
  21. kannne
    Has anyone tried adding ascorbic acid/vitamin C or apple cider vinegar to there bread recipe? What happened and was it a success?
  22. kannne
    I have been on 100% SCD doing the stages since august 09. Now I am able to tolerate 8 vegetable (boiled to death..) and lean meat + white fish
  23. kannne
    When I was diagnosed with celiac I remember someone talked about bread made frmo porridge and that those bread did not crumble so fast. That they could be in a bag for several days without falling apart. Has anyone tried that? I have problems with my bread recipes that the bread falls apart after 1 day
  24. kannne
    Does anyone know where I can find a list or something that can tell me what contains most gluten off glucose, wheat starch, maltose, maltodetrin ++ ? (when they are made from wheat)
  25. kannne
    I found out that I can get autentic food sorghummel. It was very expensive but I will give it a try one day. I really love to bake
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.